For CakePreheat the oven to 350. Prepare a cupcake pan w/ nonstick spray. In a small saucepan on medium heat, melt the butter and brown sugar and let simmer about 4 minutes. Add the cream and bourbon. Pour about 1/4 inch of caramel into the bottom of the cups. Sprinkle pineapple on top of caramel.In a mixer, combine the butter and the sugar. Add the eggs one at a time, and then the bourbon and vanilla. Sift the flour, cornmeal, baking powder, cardamom, and salt. Alternately add the dries and the buttermilk to the butter mixture. Bake about 35 minutes until toothpick comes out clean. Let set about 5, but be sure to turn our while caramel is still fluid. (if you forget, just reheat them in the oven). Garnish w/ cardamom gelato (or cardamom whip cream).For Cardamom GelatoCombine everything in a sauce pan and bring to a boil. Let cool. If using pods, strain out. Freeze in ice cream machine according to its directions.